Help recreating - Slab Portland, ME it's such like soft pillow, thoughts?

[dmaclaren]

Slab gave me 1/2 batch.  \
8 lb water
10lb KABF
3lb Semolina
3.2oz SAF red yeast - 3.2%

Guy said their yeast is very active as it smell like alcohol opening the oven
I didn't push anything else at that point.
Using Semolina is a big change and also I noticed yellow tint in their dough
They also said no Ascorbic acid.

Don, 1 cup of yeast sounds crazy! Do you think they are messing with you?

Also SAF RED is used for dough with high sugar content.

What do you think?

[dmaclaren]

I was wrong on the 3.2 ounces per their 10 lbs of dough  I forgot to take the 10 into OZ.  so 3.2/160=2%

[dmaclaren]

I didn't not find much difference using this method of working the dough multiple times before the forming in the diagram.  I didn't feel I got the rise.  Also the adding of Semolina didn't do much. 



I think I will stick to my Food processor method as it's a ton less work and closer results.  I am stumped on their process and getting it to work.


I may try my last successful process just add the semolina

Flour (100%): 350 g 
    KABF (.77): 269g
   Semolina (.23): 81g
Water (80%): 280g 
IDY (3.4%): 12 g 
Salt (2%): 7 g 
Oil (2%): 7 g
Sugar (4%): 14 g 
Ascorbic Acid 500MG tablet (crushed and disolvd in the water)


More info from Slab.

1.5 hours is the hand mixing.
Room temp rise (thinking it's warm)
pull and fold over 3 - 4 times every 15 minutes.
elongate the gluten and not break the gluten strands.
so that would
- Initial mix
- 5 folds
- Process

So another try then

Also,, this is the amount they have in the front   with all that Sugar, do you think it's a huge % they use?  I mean, that's a lot of sugar and Danyo mentioned SAF and a lot of sugar.

[dmaclaren]

I have done the Following this time and I like results so far to go into a 2/3 rds pan.
868 - Flour 100%
       668 - KABF       77%
       199 - Semolina  23%
737 - Water -  85%
26 - Yeast 3%
34 - Sugar 4%
18 - salt 2%
** No Oil in this one only as I forgot.   If it's fine I will leave it. 

- Mix  rest 15 min - 15 min
- Fold rest 15 min - 30 min (each stretch fold is 4 times with rotation)
- Fold rest 15 min - 45 min
- Fold rest 15 min - 60 min
- Fold rest  15 min - 75 min
- Fold rest  15 min - 90 min

* See Balled pics, this is after 90 minutes


- Do process - 45 min - 2.75hr
   - remove from bowl / rest 5 min - 5min
   - Round / rest 10 min - 15min
   - Pillow (long oval rect) rest 10 min - 25min
   - Flip / Dimple / rest 10 min - 35min
   - Flip / Dimple / rest 10 min - 45min

- Oil 1/2 sheet and place in pan (envelope fold it then place and open up)
- rest 15 - 20 min
- Sauce and place in preheated 550 (with stone) oven or grill
- Bake 13 - 15 minutes. 
- rest 5 - 10 minutes as it holds the heat very well

[dmaclaren]

SO far the results

[dmaclaren]

The only thing left is to let cool then cut and taste.  I think it's going to be the final version but I think I need to cut the amount of flor back about 5 - 10%.  Maybe try 80% hydration as well and need to think about oil next time (if it's not super soft and tender)


Everything had the look and feel going into the bake,

[dmaclaren]

Crumb and taste.

I think this, compared to my last visit, is just about spot on.  I am not sure about the oil usage now or going down to 80% hydration but I think I may try it.

[Chicago Bob]

Crumb and taste.

I think this, compared to my last visit, is just about spot on.  I am not sure about the oil usage now or going down to 80% hydration but I think I may try it.

   Awesome Don....faaantastic job there!!   . 

[dmaclaren]

   Awesome Don....faaantastic job there!!   . 

Thanks, I have been trying to get this right for a while now and it's a very hands on dough, most would find it too much work.  I started it and needed to cross this off the todo list and get a win!


Although it took a while, my neighbors love me a lot more!

[dmaclaren]

I could not edit the previous one so here is final recipe/process/thoughts.

I have done the Following this time and I like results so far to go into a 2/3 rds pan.
868 - Flour 100%
       694 - KABF 80%
       173 - Semolina  20%
737 - Water  85% ( may try 80%)
26 - Yeast 3%
34 - Sugar 4%
18 - salt 2%
** No Oil in this one only as I forgot. (I found this to be great, guess none needed)

- Mix  rest 15 min - 15 min
- Fold rest 15 min - 30 min (each stretch fold is 4 - 5 times with rotation)
- Fold rest 15 min - 45 min
- Fold rest 15 min - 60 min
- Fold rest 15 min - 75 min
- Fold rest 15 min - 90 min

* See Balled pics, this is after 90 minutes

 
- Do process - 45 min - 2.75hr
   - ** See note below first
   - remove from bowl / rest 5 min - 5min
   - Round / rest 10 min - 15min
   - Pillow (long oval rect) rest 10 min - 25min
   - Flip / Dimple / rest 10 min - 35min
   - Flip / Dimple / rest 10 min - 45min

- Oil 1/2 sheet and place in pan (envelope fold it then place and open up)
- rest 15 - 20 min
- Sauce and place in preheated 550 (with stone) oven or grill
- Bake 13 - 15 minutes.
- rest 5 - 10 minutes as it holds the heat very well

** Flouring
 You must flour to form a little skin and keep from sticking as it will deflate when trying to move it.  Also, be gentle with this in all steps.  Flouring is done through dusting with a strainer to keep from clumping.
 
 Before you remove it, from the bowl, flour the top and little more at the edges, let it sit a couple minutes.  I took a scraper and pushed the edges a little to work the flour around the edge to make the removal easier.
 
 Once out, dust the top and let sit.
 Dust as needed each step until in the pan.



--------------------------------------------------

I would say that you could reduce the amount of flour by 10% as it was crowding the pan a little.  This made a 1/2 bakers sheet. 

 

Texture - Super soft and billowy.  You can eat a ton as it eats super easy and not as heavy as it feels when holding it.

 

It's a fun pizza, something different but a lot of touching and steps but after making many many of these, you need to follow the process.   If you want to touch it as little as possible then check the version in the spread sheet previous for the food processor and ascorbic acid way and you can be close but it will not be as soft and light while eating.

[dmaclaren]

Here is the process

[dmaclaren]

made these with the dough.  my life is better after making these.  best thin crispy skin and soft inside ever.  make toast, no butter can can make the crunch go away.  wow!!!

[dmaclaren]

and

[parallei]

made these with the dough.  my life is better after making these.  best thin crispy skin and soft inside ever.  make toast, no butter can can make the crunch go away.  wow!!!

Nice!  Gotta love ZzaBread.  Or is it Breadzza?

[thezaman]

this is a nice thread. well thought out. great results.can you point to the sauce recipe?

[dmaclaren]

this is a nice thread. well thought out. great results.can you point to the sauce recipe?

I just use Tuttorosso Crushed Tomato with a little sugar and cook for 5 - 10 minutes med heat.  They have a cooked tomato sauce that is sweet  I like less cooked and some sweet notes.  So, I am keeping it simple. 

The main focus was bread and texture so experiment on your sauce

[dmaclaren]

Slab gave me 1/2 batch.  \
8 lb water
10lb KABF
3lb Semolina
3.2oz SAF red yeast - 3.2%

Guy said their yeast is very active as it smell like alcohol opening the oven
I didn't push anything else at that point.
Using Semolina is a big change and also I noticed yellow tint in their dough
They also said no Ascorbic acid.

I was just going back through, this can't be right as it would bale the hydration like 62%.  I didn't hear something right.  I will call and find out if they will tell me hydration %
 

[rp0806]

I made this yesterday and was very happy with the results (forgot to take photos). I've been to Slab a couple times and tried to recreate the recipe on my own, but this is several orders of magnitude closer to the original.  It's very light and airy, and has good flavor despite the short rise.

I didn't have semolina, so I just used straight bread flour. And I used a mixer with the paddle attachment rather than the food processor. The main thing I'd do differently would be to do a longer mix at the beginning. I mixed for about 5 minutes at low speed on the assumption that the stretch and folds would build enough gluten, but next time I'd mix for at least a couple more minutes. 

[dmaclaren]

I made this yesterday and was very happy with the results (forgot to take photos). I've been to Slab a couple times and tried to recreate the recipe on my own, but this is several orders of magnitude closer to the original.  It's very light and airy, and has good flavor despite the short rise.

I didn't have semolina, so I just used straight bread flour. And I used a mixer with the paddle attachment rather than the food processor. The main thing I'd do differently would be to do a longer mix at the beginning. I mixed for about 5 minutes at low speed on the assumption that the stretch and folds would build enough gluten, but next time I'd mix for at least a couple more minutes.

This is all hand mixing, it could be why it wasn't as close.  You have to create LONG gluten strands and mixer will not.  You need to build this over the 3 hour time and it needs the process.  Glad you had great results though.

[wotavidone]

I gave the semolina addition a try.

Dough was very wet for the same amount of water I've been using.
Ended up adding a little extra flour (30g) to get it to form a ball in the twin spiral mixer.
Somewhere in this thread is the comment that the mix given by Slab must have been wrong because the % hydration given was only in the 60-odd percent range, and that's not high hydration.
But that's the thing isn't it? No two flours absorb the same amount of water. What is normal hydration for one flour could well be high hydration, wet and hard to handle, for another mix.
Visually the crumb didn't look a lot different - maybe slightly darker, off-white rather than pure white.
I think my IDY is getting very inactive.
Time for a new container, I think.

In the end though, it came out nice, lots of oven spring despite me thinking the dough was flat, and definitely a flavour improvement.